LIGHT AS AIR Gluten-Free Brioche Buns Recipe!

Learn how to make the most delicious gluten-free brioche buns with this easy recipe! Whether you prefer hamburger buns or hot dog buns, this recipe will show you how to create light and airy buns that are perfect for any occasion. Don't miss out on this mouthwatering recipe - subscribe for more baking inspiration!
Recipe: www.letthemeat...
Follow me on Instagram: / letthemeatglutenfreecake
Follow me on Facebook: / letthemeatgfreecake
Follow me on Pinterest: / letthemeatgfcake
Shop my Amazon storefront: www.amazon.com....
Some of the items linked in this video are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.

[@sangycappu]

So far the best gluten free channel I have ever come across. Tried plenty of her recipes and all came out excellent. BIG thanks.. ❤

[@LetThemEatGlutenFreeCake]

Awe, thank you so much 🥰🥰🥰

[@ChrisHayes-bc1vd]

Can honestly say your channel changed my life. I made your pizza recipe yesterday and it's the best pizza I've had in years. I'd been putting up with dry crumbly baked food for so long. Thank you!

[@LCmonman]

Yes to this!

[@LetThemEatGlutenFreeCake]

Awe, thank you so much!!!

[@atharialshemsi]

Im allergic to dry yeast, so how i can substitute it with baking powder and how much should be?​@LetThemEatGlutenFreeCake

[@BevR-UK]

It's so helpful to have the video to follow along whilst baking. Thank you so much

[@LetThemEatGlutenFreeCake]

My pleasure 🤗

[@michelleg4053]

Kim, I made these brioche buns into hamburger buns, hotdog and just a few dinner rolls. Lady, you're the best!

[@LetThemEatGlutenFreeCake]

You're so sweet!

[@desertpinevintage]

I’ve made the loaf and these are next on my list

[@LetThemEatGlutenFreeCake]

You will LOVE them!!!

[@g-bgcg]

I am catching up on comments so I wanted to thank you for this recipe. I made these last month but made them in the shape of sub rolls. Since Jersey Mikes' has those awful GF Udi's sub rolls that fall apart as soon as you pick them, I decided to make my own sub rolls. Now, every time we have subs from anywhere, I order it without bread and put it on my own GF sub rolls. They were so soft, tender and amazing flavor. Thank You!

[@LetThemEatGlutenFreeCake]

Sounds great! I do love the fact that jersey Mike's has options for us, but you're right. The sub rolls are lacking.

[@grannyjclay-joannieholdhus925]

Ooooooooooohhhhh yummy!! Thank you!❤

[@emaroseari]

I don’t usually comment, but I was literally looking for a gluten free brioche rolls, so many gluten free brioche recipes are loaf but I was craving a roll. I was going to give up on searching for a recipe when I decided to look at your website and IT WAS THERE. I was so surprised to see that you barely posted it! I can’t wait to make it! Thank you thank you thank you!! May you continue to make people happy with your recipes!☺️

[@LetThemEatGlutenFreeCake]

Awe, it is my pleasure! Thank you so much 🥰🥰🥰

[@TianaSledge]

Kim, Thank you for sharing your gift, your recipes, your time, your love, your creativity, your light. I appreciate you from the bottom of my heart and am excited to share all the good things that I hope to make from your recipes. I appreciate you so much and Thank God for making you. My two year old is allergic to so many things that make it a bit of a task to offer him better options. With your recipes I hope to alleviate some stress I carry. I will have to find a substitute for the eggs because He's allergic to eggs. I don't know if you've made a recommendation for that because I am only just now starting the video but began reading your blog post about how you don't leave things alone and are always fiddling with stuff and I am glad you are the fiddler in the kitchen! Ha! Thank you again. I don't know you but I do love you because you are made in God's image and in his likeness.

[@LetThemEatGlutenFreeCake]

Oh my gosh, Tiana! Thank you so much for such kind words 🥰🥰🥰 While this recipe won't likely work with an egg substitute, there are several recipes without eggs on my website. I'm going to try to get those without eggs into a separate category so they will be easier to find.

[@bhallmark3390]

So glad you have this recipe on your website. They look marvelous!😱 ❤-Brenda

[@LetThemEatGlutenFreeCake]

Awe, thank you so much 🥰

[@doloresglass6648]

I HAVE BEEN LOOKING FOR A LOG TIM , FOR A RELAIABLE, GLUTEN FREE BRIOCHE BREAD RECIPE ! THERE ARE NO SUCH RECEPIES !!!!! So Thank you so Very Much !!!!!! I just Subscribed to ALL of Your Videos. i LIVE IN ALBUQUERQUE, NEW MEXICO IN THE USA. Please know that I am a "Foodie" and an accomplished cook. My sister is a Gourmet cook. We are Not Chefs. But we are Old Grandmas who ENJOY COOKING. thank you again for Your Work to SHARE with All of US......

[@LetThemEatGlutenFreeCake]

Awe, it is my pleasure! Thank you so much for your kind words 🥰🥰🥰

[@susiebell5303]

Love your videos!!! Still wanting to buy your cookbook

[@LetThemEatGlutenFreeCake]

Awe, thanks so much! It's still on my radar, just haven't figured it out quite yet.

[@kimnelson7697]

Definitely going to try these!

[@LetThemEatGlutenFreeCake]

You'll love them!!

[@evagonzalez5620]

​@@LetThemEatGlutenFreeCakereceta panecillos

[@davemorrison7410]

Looks good

[@margaretmacinnes1519]

No wonder I have followed your channel!! I am do not eat onions!!! 🎉thank you 🙂

[@LetThemEatGlutenFreeCake]

Haha!

[@liyaamalia2810]

I love baking your buns but I forgot which recipe because you have many. All are awesome! Thanks!!❤My problem is mine were always cracked on the top. I assume it was because overproof. But I always put ithe rounded bun in rhe freezer while waiting for the others done (I made 6 buns for one tray per baking). When all are done, I put out from the freezer, it took about 10 minutes, and immediately bake them to avoid cracking/overproofing I assume. But the reault is still cracking. I don't put in the fridge because it proofed quite fast. Maybe that caused mine cracked so fast. Why? You let yours proof for more than 30 minutes. Or was mine a matter of kneading? I keaded either 20 minutes or an hour, just the same result. Cracked. My kitchen is 32°C. Btw, I love your perfect smooth buns ❤❤❤❤

[@LetThemEatGlutenFreeCake]

Thank you so much! I think it's in the shaping of the rolls more so than the overproofing. If you can get a nice, tight round shape, you might see less of that cracking.

[@Yeeter96]

240g whole milk 100g sugar 12g yeast 5g psylium 85g soft butter 1large eggs + 6 yolks (room temp) 245g flour 5g baking powder 3g salt -leave loose + let rise overnight -make sure its cold -60-80g buns -180c 16-18min till brown -sweep with butter (dont mind me)

[@amnabashir7148]

What flour do you use?

[@Yeeter96]

@@amnabashir7148 i use semper grov mix

[@asmrwithspacezoe4530]

I have a question, i might not have seen it but on your written recipe does it have measurements?

[@nooritahussain8329]

What kind of flour u use on the table?

[@LetThemEatGlutenFreeCake]

The same flour that goes into the recipe (my own gluten free bread flour blend).

[@debwolf6074]

Kim, I made this for a group event. These are so very delicious! Thank you!

[@amnabashir7148]

I tried this recipe and the buns turned out really good but not as light and fluffy as yours. I used a flour blend with the same ingredients as yours but still mine didn't turn out like these. Can you give any suggestions?

[@LetThemEatGlutenFreeCake]

If you didn't use my flour blend, then that's why.

[@amnabashir7148]

​ But it had the same ingredients as yours, I checked that​@@LetThemEatGlutenFreeCake

[@ilovemyprs]

Kim, many thanks for sharing your recipes, I have tried a few, and I'd love for some advise- some recipes specify to let the dough double or even triple in volume. However I noticed that the dough reaches a maximum volume at some point, from which it doesnt grow any further (not even with prolonged overnight proofing in the fridge). The same happens during baking- there's a nice oven spring, the the dough deflates. I know GF doughs gas retention is low compared to gluten filled doughs, but is this normal? do you experience the same?

[@LetThemEatGlutenFreeCake]

I do for some of my other recipes, but not this one. It usually rises high. Now I will say that when the dough goes into the fridge, it will very slowly rise, but it may not look a whole lot different and only be slightly risen. It should, however, rise to a nice fluffy and big size for the second rise, and then even more in the oven. Sometimes it's just getting the timing right. If the dough deflates in the oven, it's most likely overproofed.

[@ilovemyprs]

@@LetThemEatGlutenFreeCake Thank you! ♥

[@mitchellbrowne151]

I don't have a mixer, can this still be done by hand or is it really that sticky?

[@mitchellbrowne151]

Also, what exactly is your bread flour? Just for reference for my own cooking.

[@LetThemEatGlutenFreeCake]

It is very sticky at first, but you should be able to mix it in a large bowl with a Danish dough whisk or wooden spoon. My flour blend ingredients are listed in the recipe.

[@drunkenant7319]

Can we use turbinado sugar instead of regular sugar?

[@LetThemEatGlutenFreeCake]

Good question! I'm not sure if they work the same, but if they don't then I don't see why you couldn't.

[@drunkenant7319]

@@LetThemEatGlutenFreeCake I guess it's worth the try! Thanks Kim

[@hanannur3711]

hi madam. can you write the recipe. im from Malaysia. Thankyou. may god bless you

[@thresherhorn]

I do want to try this recipe, but finding it hard to justify spending SO MUCH on ingredients. $25 for psyllium husk, $29 for whey protein, $15 for rice flour, $24 for potato starch, $21 for tapioca flour, $20 for xantham gum. (these are prices for the links on your recipe page). Now i know the primary ingredients (Potato Starch and Rice Flour) are the bulk of the recipe so really those are your limiting costs, and I could go in and determine the cost per ounce to see exactly how much it would be given the recipe.... but I'm really trying to see if there is a simpler (mostly cost neutral) option. Is there a bought gluten free flour mix you've atleast seen moderate success with that doesnt require us to purchase over $100 worth of flour ingredients? I saw someone mention gfjules on another recipe. And at $28-$33 for 4.5lbs of flour, that just feels much more doable for a newly starting GF cook.

[@LetThemEatGlutenFreeCake]

The reason I developed my own blend is because none of those store bought blends created anything that I would like to eat. I wanted my breads to taste and have the texture that I remembered, and the only way to get that was with my own flour blend. Yes, it might be expensive initially, but your initial expense will make at least 16 loaves of bread (or more) and then replenishing costs are much lower.

[@fortwillie]

Could you please add ingredient measurements in cups or spoons as well as grams?

[@LetThemEatGlutenFreeCake]

I'm sorry, for gluten free breads I cannot. They require much more precision. If you are already making my bread flour blend (which is highly recommended if you're making any of my bread recipes), you MUST weigh it, so you should already have a scale to weigh your ingredients for each recipe.

[@amnabashir7148]

Can you please just tell me how does the dough rising works in fridge, it's confusing

[@maneldjerba]

La recette écrite svp ❤

[@LetThemEatGlutenFreeCake]

In the description

[@RECIPESwithMARYA]

Hello, my good friend and artist, I am very happy to meet you, thank you for everything that I have enjoyed until the end, and I encourage you, good luck, my good friend.

[@LetThemEatGlutenFreeCake]

Awe, thank you so much!!!

[@amnabashir7148]

The recipe looks amazing but I don't get it , how are the buns gonna be fluffy if the dough sits in fridge and does not get enough time to rise????? That's a really different recipe

[@LetThemEatGlutenFreeCake]

Trust the process. It works!

[@charleswindsor1184]

What the heck is "Kosher Salt" for a European baker?

[@LetThemEatGlutenFreeCake]

I didn't realize you don't have kosher salt in Europe. You can use coarse sea salt.

[@charleswindsor1184]

@@LetThemEatGlutenFreeCake Does Kosher salt come from Jewish heritage?

[@ml9673]

I cannot believe that I am just finding you now. I cannot wait to try this. You might be my newest favorite person!

[@LetThemEatGlutenFreeCake]

You are so sweet!

[@lizzicondon589]

I’m allergic to egg yolks so what can I use in its place ?

[@LetThemEatGlutenFreeCake]

Unfortunately, this recipe won't work without the egg yolks. There are several recipes for breads and rolls on my site (and youtube channel) that don't require eggs. Focaccia, white sandwich bread, rye bread, English muffins, English muffin bread, Italian bread (my favorite), crusty French rolls are just a few 🥰